#Scallop Minced Meat Noodle

[buffetlicious]

Mum preferred her noodles so we are back in Sembawang Shopping Centre to eat at XO Minced Meat Noodle (XO 肉脞麵). From the menu, she chose the S$5 bowl of Chicken Cutlet Noodle (炸鸡扒面) topped with a piece of crispy boneless chicken cutlet and thin yellow noodles tossed in savoury brown sauce.

I took the small portion (S$6) Scallop Minced Meat Noodle (鲜贝肉脞面) which comes with plenty of toppings from scallops, crispy dumpling, pork ball, fish ball, mushroom, fishcake slices, minced pork and lots of crunchy tempura bits. For my noodles, I picked the thin yellow noodles tossed in the same savoury brown sauce and with chilli paste added. Though it came with a bowl of soup, still I ordered a cup of teh siu dai or milk tea less sweet to complete the meal.

[40sandfabulousaf]

大家好! KY, JK, SC, CY, ML and I attended an event at a restaurant in Chinatown. The event began in the evening, just as the Mid Autumn festival decorations lit up. The guests at our table were hilarious; jokes and sarcastic barbs flew in all directions, eliciting plenty of laughter. It was a wonderful night and we had a lot of fun!

We're having more cloudy and rainy days now. Last weekend was pretty cold, which had me craving local comfort foods. Chicken rice, chilli crab, laksa and char kway teow are our delicious national dishes but where local comfort foods are concerned, a few stand out to me. What I've been craving are yu yuan mian tang (fishball noodle soup) as well as bak chor mee (minced pork noodles). Yu yuan mian tang is kinda like a no-brainer meal that we order when there're no particular cravings.

Our world famous national dish is comfort food during chilly weather. Laksa hits the spot on rainy days; in order to cut down the amount of saturated fat, I leave most of the gravy behind although I do sneak in a few spoonfuls of soup. Aside from coconut milk, the ingredients are moderately healthy; there is no meat, only tofu puffs, tofu skin, fish cake, cockles, bean sprouts and thick bee hoon (rice vermicelli). Some stalls add an egg; elevated versions at hotel cafes include lobster, scallops, prawns, mussels and other seafood. Like curry chicken, laksa is a firm favourite as we enter the rainy season because the spice keeps us warm.

This week, it's mostly slurp-worthy noodles and piping hot, comforting soup. As we begin the final quarter of 2023 (it's 1 October here at the time of posting) and head into the rainy season, these dishes will be what I crave most. Time flies; catch ups with LW and YL are overdue and we've made arrangements to meet this month. Will recommend soup noodles to them 😋 I'll also be bringing Pa out for lunch and we'll possibly have soup noodles too 😋

Now that we've entered the final quarter of the year, there's much to reflect upon. The world has been through much these few years; just as we thought covid and the hardships associated with it were behind us, inflation went haywire. I'll share my thoughts, as well as my hopes and prayers in upcoming posts. For now, time to catch up on exciting Asian Games news. 下次见!

P/S: I forgot to add, Happy National Day to the PRC!

[sickspeedofficial]

Fettuccini de la Mer A bed of fettuccini is covered with shrimp, scallops, and imitation crab meat that has been simmered in a cream sauce with bell pepper. 1 pinch dried basil leaves, 2 tablespoons all-purpose flour, 1 clove garlic minced, 1 green bell pepper chopped, salt and pepper to taste, 2 tablespoons butter, 1 pinch dried tarragon, 10 ounces dry fettuccini noodles, 1/2 pound medium shrimp - peeled and deveined, 1 onion chopped, 1 pinch dried marjoram, 1 red bell pepper chopped, 2 cups milk, 1/2 pound imitation crabmeat, 1/2 pound scallops

[asianmeals]

Origins and History of Black Pepper Sauces

Black pepper sauce is a popular condiment that adds a bold and zesty flavor to various dishes. Made from black peppercorns, this sauce is known for its distinctive spicy and aromatic profile. It complements a wide range of meats, vegetables, and even seafood, making it a versatile addition to any kitchen. In this article, we will explore the origins, ingredients, preparation methods, and culinary uses of black pepper sauce.

Origins and History:

Black pepper sauce originated in Asia, specifically in regions such as China and India, where black pepper has been used for centuries. Black pepper, also known as the "king of spices," was highly valued for its rich flavor and medicinal properties. Over time, its popularity spread to other parts of the world, including Europe and the Americas.

Ingredients:

The key ingredient in black pepper sauce is, of course, black peppercorns. These small, dried fruits of the Piper nigrum plant are known for their pungent and spicy taste. Other common ingredients include:

1. Garlic: Adds a fragrant and savory element to the sauce.

2. Shallots or onions: Provides a subtle sweetness and depth of flavor.

3. Soy sauce: Enhances the umami taste and adds a hint of saltiness.

4. Oyster sauce: Adds richness and depth to the sauce.

5. Stock or broth: Provides a liquid base and adds moisture to the sauce.

6. Cornstarch: Used as a thickening agent to achieve the desired consistency.

7. Cooking oil: Used for sautéing the garlic and shallots.

Preparation Methods:

1. Start by crushing or grinding the black peppercorns to release their flavors. Coarsely ground pepper gives a more intense taste, while finely ground pepper provides a smoother texture.

2. In a heated pan, add some cooking oil and sauté the minced garlic and shallots until fragrant and slightly caramelized.

3. Add the crushed black pepper to the pan and continue cooking for a minute or two to further enhance the flavor.

4. Pour in the soy sauce, oyster sauce, and stock or broth. Stir well and let the mixture simmer for a few minutes.

5. In a separate bowl, mix some cornstarch with water to create a slurry. Gradually add this slurry to the sauce while stirring continuously until it thickens to the desired consistency.

6. Once the sauce reaches the desired thickness, remove it from the heat and let it cool slightly.

Culinary Uses:

Black pepper sauce can be used in various culinary applications:

1. Meat dishes: It pairs exceptionally well with beef, pork, and chicken. The robust flavor of the sauce complements the richness of the meat, creating a delightful combination. It can be used as a marinade, a cooking sauce, or a finishing glaze.

2. Stir-fries: Adding black pepper sauce to stir-fried vegetables or noodles gives them a burst of flavor and a spicy kick. It brings depth to the overall dish and helps tie all the ingredients together.

3. Seafood: Black pepper sauce can be brushed onto grilled or pan-seared fish, shrimp, or scallops to add a touch of heat and complexity. It adds an extra layer of flavor that enhances the natural sweetness of seafood.

4. Vegetarian dishes: Black pepper sauce can be used to elevate vegetarian and vegan dishes by adding a spicy and aromatic element. It can be incorporated into tofu stir-fries, vegetable curries, or even drizzled over roasted vegetables.

In conclusion, black pepper sauce is a versatile condiment that adds a spicy and robust flavor to a wide range of dishes. Whether used in meat, seafood, stir-fries, or vegetarian recipes, it enhances the overall taste and brings a delightful zing to the palate. Its origins in Asia and its popularity around the world demonstrate its enduring appeal. So, the next time you want to spice up your meal, consider reaching for a bottle of black pepper sauce.

Visit site : https://asianmeals.com/

[china-cafe-chinese-restaurant]

Top Ten Authentic Chinese Recipes

Chinese food products are a delicious way to expand your personal recipe book, particularly if you feel affection to utilize simple, fresh ingredients with short cooking hour.

These top ten dishes are famous worldwide, and so are must-haves within your collection of Chinese recipes.

Fried Rice - A preferred item in Chinese restaurants, fried rice is your ultimate Chinese food, and may be the single most flexible within your cookbook because you could use leftover rice and ingredients for making it. Of course, you should use fresh ingredients but it’s recommended to use rice having been placed in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables comparable to bean sprouts, peas, celery, corn and carrots. There are plenty of varieties of fried rice but the more famous ones are classified as the Yong Chow and Fukien fried rice.

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is usually a Chinese dish from Szechuan cuisine and it is considered to be a delicacy. The recipe just for this savory dish commonly needs diced chicken that could be pre-marinated and fast stir-fried with unsalted roasted peanuts, red all kinds of peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you need to use shrimp, scallops, beef or pork rather than the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin as well as a favorite of many. Ingredients inside a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Sweet peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, together with the exception for bean sprouts and day lily buds. Fried Mushu pork is wrapped in moo shu pancakes that’s brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers manufactured from flour that may be handy in supermarkets and steamed immediately before eating.

General Tso’s Chicken - General Tso’s chicken is really a Hunan cuisine which tastes spicy and sweet and of course popular in Chinese restaurants in Canada and America where it’s often marked as a “chef’s specialty”. General Tso’s Chicken recipe commonly involves battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They’re just like egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It truly is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings absolutely are a fabulous addition in your home-made foods, and might be made simply and quickly using just a a few ingredients. Important when making an excellent dumpling is usually to confirm that any of your ingredients are finely minced, to make sure that each one of the dumplings are steamed within a equivalent time.

Beef and Broccoli - The vital key to cooking up a delicious Beef and Broccoli dish in your home would be to make a good sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the meat before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to organize if you find yourself planning on having guests, who will be wildly impressed with the cooking skill. When it comes to other Chinese food recipes, the significant key to deciding on a great Sweet and Sour Pork dish is present in the sauce made from sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is known as a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage along with vegetables.

Chop Suey - Chop suey or “za sui” or “shap sui” literally means ‘mixed pieces’ is an American-Chinese dish usually contains leftover meats and vegetables stir fried quickly inside a sauce thickened with starch. It is a great dish when you need to expend the last of yesterday’s chicken or pork roast and may incorporate meats out of any kind for example fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey will often be eaten with rice.

Author Resource Box: Authentic Chinese Recipes is an online recipe and cooking website offering of free oriental recipes and Asian recipes for you to try out at home and amaze your family and friends.

Read More here

[thehungrykat1]

City of Dreams Manila Celebrates Valentine’s Day with Tasteful Offerings and Leisure Stay Packages

City of Dreams Manila sets the mood for a special Valentine’s Day celebration with swoon-worthy menus at its premium restaurants Nobu Manila, Haliya, and Crystal Dragon; sweet delights at Café Society; and romantic getaway deals and family leisure stays at its Forbes-rated and Safety-Seal certified hotels: Nüwa Manila, Nobu Hotel, and Hyatt Regency Manila. Complementing the well-loved new-style Japanese cuisine globally popularized by Chef Nobu Matsuhisa, Nobu Manila’s picturesque open-air floating cabanas surrounded with charming waterworks and lush garden make them a perfect spot for date nights. The restaurant invites guests to indulge in the Valentine’s Day five-course Omakase menu, which is available only on February 14. The menu endearingly comes with a complimentary welcome sake cocktail and zensai (appetizer) for P11,000 nett for two persons, and consists of: Nobu Canape Selection of oyster with Nobu salsa, oyster tempura with wasabi aioli, yellowtail jalapeño, and black cod on a bed of butter lettuce; a seasonal selection of Nobu sushi cups comprised of toro (tuna), uni (sea urchin), wagyu beef, and tamago (egg). The amorous dinner menu continues with truffle-crusted sea bass with lobster miso butter sauce, baby corn and crispy shitake mushroom; sous vide Australian tenderloin with dark chocolate and Nobu Cabernet reduction, smoked kabocha (squash) and onion dust; and for dessert, lime mousse with pistachio curd and mixed berries sorbet.

Diners will get smitten with the special Valentine’s Day menu this season of love at City of Dream’s Manila’s modern Filipino restaurant, Haliya. Available for P8,350 nett for two persons, the five-course menu, which comes with a choice of two cocktails, is set to take couples into a romantic culinary adventure starting with sugba (grilled) scallops with compressed watermelon, pomelo salsa, mango sauce, calamansi curd, and squid ink tuile, followed by tinapang (smoked) tanigue (mackerel) carpaccio with pickled grapes, roasted pili nuts, red radish, caviar, garlic mayo, rose water, red onion pearls and micro green salad. The menu continues with kalabasa (squash) crema with caramelized pork longganisa (sausage), cheesy pan de sal Biscocho (twice baked bread), pumpkin seed oil and microgreens; and mechado, consisting of pan-seared Black Tyde rib eye, adlai aligue risotto, potato fondant, baby carrots, wilted kang kong (water spinach), asparagus, and pea puree. For its last course, the restaurant is serving its signature dessert, the Chichingka (bibingka cheesecake) with salted egg, cheese and coconut.

Crystal Dragon, the top-of-mind restaurant for Cantonese cuisine and regional Chinese specialties, will charm diners with a Valentine’s Day set menu available from February 13 to 15. Offered for lunch and dinner at P3,800 per person, the set menu, which thoughtfully comes with a glass of sparkling wine, includes: oven-baked swan pastry filled with chicken and truffle paste, deep-fried lychee prawn mousse stuffed with smooth mozzarella, and pan-seared sea scallop in golden cup for appetizer; braised hot and sour crab meat broth with shrimp wonton; wok-seared cumin-marinated Australian lamb rack with sauteed fresh mushrooms and broccoli; poached hand-pulled noodles with braised eggplant and minced pork; and Mangaro dark chocolate dome with ginger crème brûlée.

Sweets lovers are spoilt for choice with Café Society’s tempting lineup of delectable chocolates, cakes, pastries, and other confections available from February 11 to 14. Thoughtfully packaged, these treats make a perfect Valentine’s gift for loved ones. Some of the choices include Valentine’s love bear (P3,500 nett); Cupid’s box, consisting of three to six assorted chocolates (P500 nett and P850 nett); Valentine donuts (P1,100 nett for six pieces); chocolate heart danish (P500 nett for three pieces); coffee chocolate loaf cake (P700 nett); spiced coffee caramel passion fruit mousse cake (P1,000 nett); and trio chocolate mousse crispy feuilletine cake (P1,000 nett); among others.

Nüwa Manila, Nobu Hotel and Hyatt Regency Manila offer romantic getaways with loved ones and promises memorable indulgences. Packages for leisure stays provide an overnight stay for two adults; complimentary breakfast for two; complimentary minibar items; 20% food and beverage discount in in-room dining and in restaurants operated by City of Dreams; 20% discount on select Nobu Spa and Nuwa Spa services during the stay; 10% discount on DreamShop items; and a special welcome amenity. Weekday rates start at P17,900 nett for Nüwa; P9,400 nett for Nobu Hotel, and P6,300++ for Hyatt Regency Manila. For weekends, the rates are: P19,400 nett for Nüwa Manila, P10,900 nett for Nobu Hotel, and P7,800 ++ for Hyatt Regency Manila. Booking and stay period to avail of the packages is until February 28, 2022. In compliance with government guidelines under the current Alert Level 2, only the fully vaccinated, and vaccinated or unvaccinated minors under 18 years old accompanied by a fully vaccinated parent/guardian, are allowed into the property. Reservations are encouraged, through calling 8800-8080 or e-mailing guestservices@cod-manila.com. For more information, visit www.cityofdreamsmanila.com.

[ghana-web]

Chinese Restaurant Sweet Roses Chinese Dishes And Cusine served at the Sweet Roses: A.Chinese Dishes Served Hotpot -Hotpot (火锅 huǒguō) is a “dish” to tell apart from real Chinese food lovers Sweet Roses (Achimota) is one of the best Chinese restaurants is located in Accra, Ghana. They offer an assorted and flavored menu with different kinds of Chinese food. Apart from being tasty, what really makes them special is that their preparation involves all the family and the harmony and joy created among our family members. Grouped in the category of  Chinese Restaurants, Sweet Roses can also be classified as  Fast Food Restaurants and  Asian Restaurants.   Sweet Roses masters the art of noodle-making from start to finish, steaming perfectly juicy parcels of xiaolongbao (aka soup dumplings), and taking full advantage of local ingredients to make a hybrid cuisine   B.Sichuan Pork Sichuan Pork, actually, poached spicy slices of pork (水煮肉片 shuǐzhǔ ròupiàn) is a famous Sichuan cuisine dish. C.Braised Pork Balls in Gravy D.Shrimp with Vermicelli and Garlic Shrimp with vermicelli and garlic (蒜蓉粉丝蒸虾 suànróng fěnsī zhēng xiā) E.Sweet and Sour Pork Sweet and Sour Pork is one of the classics of Chinese cuisine. some restaurants change it to Sweet and Sour Chicken, which shows how adorable its taste is. F.Kung Pao Chicken Kung Pao Chicken has spread around the world as typical Chinese food. It is basically diced chicken cooked with peanuts, cucumbers, and peppers. G.Spring Rolls From Shanghai and Guangdong. Chinese cabbage and shredded pork are particularly popular, while shredded bamboo shoots and mushrooms can be added for good measure. H.Ma Po Tofu Ma Po Tofu is actually sautéed tofu in hot and spicy sauce. Its main ingredients are tofu, minced beef (or pork), chilies, and Sichuan pepper I.Dumplings Stewing mutton, black pepper, and some warming herbs to dispel coldness J.Chinese Fried Rice K.Yangzhou (Yeung Chow) Fried Rice: the most popular fried rice in Chinese restaurants, usually consists of rice, shrimp, ham sausage, and scrambled with eggs, carrots, and green beans. Cantonese Fried Rice: stir-fried rice with sausage, preserved meat, and minced garlic. Fujian Fried Rice: braised shrimp, chicken, mushroom, scallops, carrot, egg, tomato, and potato starch are made into a thick sauce and mixed with rice.

[crazy4tank]

Penang Char Hor Fun

New Post has been published on https://foodloverrecipes.com/blog/penang-char-hor-fun/

Penang Char Hor Fun

There is a saying or myth in Penang about Char Hor Fun (炒河粉)–one that is only Penang’s I am sure–if you are a bachelor and would like to win the heart of your girlfriend, you would seek out the best Char Hor Fun in town and make sure you take your girlfriend there, if possible, frequently.

And if you wanted to win the hearts of your future parents-in-laws, you would be smart enough to “ta pau” (take out) for them, too.

When I was little, my sisters’ boyfriends (now my brothers-in-law) would religiously pack Char Hor Fun for my parents. Being the youngest in the family, my parents would share the “bribe” with me, and that was how I started my love affair with this delicacy…

Char Hor Fun is traditionally Chinese, but there are many variations to this ubiquitous dish.

When I was attending college in Kuala Lumpur (KL), I found out that the dish is called “Wat Tan Hor” there.

The concept of the dish is the same, but it has a slightly different presentation and eggs are used in the gravy, hence the words “wat tan” which literally means “smooth eggs” in Cantonese…

In Thai cuisine, there is a similar dish called Rad Na and I believe Vietnamese have their own adaptation. The ingredients and toppings might be different but they are all delicious.

Call me biased, but the best ones in my opinion is still Penang Char Hor Fun.

If you are a bachelor, perhaps you might want to try my recipe and make this dish for your girlfriend. And while you are at it, make some extras for your future parents-in-law, too.

How Many Calories Per Serving?

This recipe is only 400 calories per serving.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4 people

Penang Char Hor Fun (炒河粉) recipe - If you are a bachelor, perhaps you might want to try my recipe and make this dish for your girlfriend. And while you are at it, make some extras for your future parents-in-law, too!

Ingredients

1/2 pack hor fun or flat rice noodles (32 oz)

1/2 pack vermicelli (14 oz)

3 tablespoons oil

1 tablespoon soy sauce

1 tablespoon kecap manis

Toppings:

12 shrimp, peeled and deveined

12 pieces pork meat

12 bay scallops

12 thin pieces of fish cake

1/2 can chicken broth (14 oz)

5 stalks chinese mustard green/choy sum, cut into 2-inch length

1 1/4 cup water

3 cloves garlic, minced

Starch:

2 tablespoons corn flour

1/4 cup water

Seasoning:

Instructions

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.

Break the flat rice noodles off by peeling the layers. Set aside.

Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.

Repeat the same for the flat rice noodles. Dish up and set aside.

Add some oil in a wok and stir-fry the minced garlic until fragrant.

Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.

Add the chicken broth and 1 1/4 cup of water immediately.

Add in all the seasoning and bring it to boil.

Add in the starch mixture to thicken the gravy.

Add in the mustard green, do a quick stir and turn off the heat.

On a plate, place the fried vermicelli and flat rice noodles equally.

Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

Nutrition Information

Serving Size

4 people Amount Per Serving Calories 400Total Fat 12gSaturated Fat 8gCholesterol 39mgSodium 1261mgCarbohydrates 59gFiber 1gSugar 3gProtein 11g

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[buffetlicious]

As the COVID-19 pandemic take its toll on business, quite a number of shops had to close. Then they are others who took the chance and open theirs like this XO Minced Meat Noodle (XO 肉脞麵) by Yu Kee Group, the same company that brought us Yu Kee Duck Rice. Although the shop is located in a shopping mall, the menu items are priced rather reasonably.

I ordered a bowl of Scallop Minced Meat Noodle (S$5.50) and chose the mee kia or thin yellow egg noodles. It came with two scallops, one each of meat and fish ball, fried wanton, fish cake slices, both minced and sliced pork and a generous sprinkling of crunchy tempura bits.

Mum went for Laksa (S$4.50), a mild spicy noodle soup of Peranakan cuisine and opted for thick rice vermicelli to go along with the spicy coconut based broth. In the bowl are fried bean curd puffs, fish cake slices and the must have blood cockles. Chopped laksa leaves (Persicaria odorata) is then added on top of it.

[orbemnews]

The Pepper Thai Cookbook: Chrissy Teigen's mom talks food, family and her need for Thai spice (CNN) — As anyone who’s visited Thailand knows, food is a key part of the experience. Whether you’re street side in Chiang Mai slurping back a bowl of khao soi noodles or enjoying a Michelin-starred Thai meal in a high-end Bangkok restaurant, the memories of those powerful, balanced flavors stay with you long after you’ve left the country. Vilailuck “Pepper” Teigen knows this all too well. Mother of model, TV personality and entrepreneur Chrissy Teigen, Pepper emigrated to Utah from Thailand’s northeast Isaan region in the early 1980s. For years, she says she tried to replicate the flavors of home, struggling to find ingredients in the small American town she lived in. “When I had Chrissy as a baby I remember going to a little market,” she tells CNN during a recent video interview. “I was the only Asian in that little town — Delta, Utah — where Chrissy was born and I requested ‘Can you bring in bean sprouts and lemon grass please?’ And they did. But other than that, I had to travel 100-200 miles just to get gaprao (Thai basil).” Today, Pepper lives in Los Angeles with Chrissy, son-in-law John Legend and their two kids, Luna and Miles. She makes regular cameos on their Instagram feeds, often appearing in the kitchen cooking alongside Chrissy or her grandkids, or joining them on their travels. Pepper’s influence can be found in Chrissy’s two cookbooks and on her Cravings website. But for the first time, the mom/grandmother is sharing her stories and recipes in her very own book. “The Pepper Thai Cookbook,” out this week, is an 80-recipe collection filled with gorgeous photos of food and her family, accompanied by laugh-out-loud anecdotes and touching memories of her experiences growing up in Thailand and her life in the US. “It’s just kind of like having a baby again!” Pepper says of her new book. “The same feeling. I’m so excited and a little bit nervous.” The book features dishes from several regions of Thailand. But Pepper puts her own spin on some of them — pad Thai brussels sprouts, anyone? — while also including other family staples like scalloped potatoes, the first “American dish” she learned to make. “Our family loves to eat,” says Pepper. “So I have my favorites from Isaan (in the book) because that’s where I’m from originally. That’s my most favorite flavor. And then my family likes exploring some northern and southern Thai foods.” “Don’t be afraid” Thai cookbooks can often be intimidating for at-home chefs, depending on the availability of ingredients or personal dietary restrictions. But Pepper knows from experience that adaptations are often unavoidable and just wants people to have fun in the kitchen, saying she regularly gets asked for advice on how to make Thai recipes healthier or vegetarian-friendly. “Thai people tend to eat all day. A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Vilailuck “Pepper” Teigen “Don’t be afraid,” she says enthusiastically. “I worked very hard with the writer’s (Garrett Snyder’s) help so we got it. It’s easy, and simple.” What wasn’t easy, though, was having to document the measurements for each recipe. Pepper says a lot of what she does in the kitchen is based on instinct, so she had to figure out how much of each ingredient she was actually using. “Everything comes from my head, so the measuring, the weight…that was the biggest challenge. When I did it myself I don’t need a recipe — when I needed two tablespoons I did it without measuring. But I tested myself. It was almost exactly perfect every time.” Exploring the tastes of Isaan Pepper grew up in the small city of Nakhon Ratchasima — unofficially known as Korat — in Isaan, where her grandparents were rice farmers. This region is famed for offering some of Thailand’s greatest culinary hits, including larb (a spicy minced meat salad) and som tum (papaya salad). (See recipe for Pepper’s fried chicken larb at the end of this feature.) These bold, intense flavors were always a part of Pepper’s life. The oldest of five kids, she says she was in the third grade when she began helping out her mother, who worked in a school cafeteria. “I started going to the market with my mom and came back at about 5 or 6 in the morning and just started preparations,” she recalls. “I was the sous chef for my mother before I could leave for school. At lunch time I had to come down and help her selling, like a food vendor.” Pepper feels Thailand’s reputation for being food-obsessed is deserved, with the question “gin kao yung” — have you eaten yet — a constant fixture in everyday conversations. “Thai people tend to eat all day,” she says with a laugh. “A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Even though it’s been decades since she left Isaan, Pepper says she needs to eat Thai food once a day — which can get tricky given how often she’s on the road with Chrissy, John and the kids. “Every time we travel I start packing chili peppers, a krok (mortar and pestle for crushing ingredients like chilies and garlic), instant noodles, chili powder, fish sauce,” she says. “Travel for me is very difficult because I have to have Thai food.” Fortunately, she says her Grammy-winning son-in-law is an adventurous eater who isn’t afraid to try new flavors. “John is so good!” she says when asked whether he can handle spicy food. “He can eat all the things with me. He’s a very good sport. He tries everything. When we were back in my hometown he tried all the bugs in the bug cart.” That trip took place two years ago. Pepper brought Chrissy, John, Luna and Miles back to Korat with her, where they explored the city’s street food scene. A visit to a local market caused a bit of chaos, with fans swarming the family as they made their way through the crowd, their tour even broadcast live on Facebook. Pepper acknowledges it’s difficult to travel with her celebrity daughter and son-in-law given the attention they attract, but feels honored to have received such a warm welcome in her hometown — she was even granted a key to the city of Korat from local officials. “I’m so happy people recognized me,” says Pepper. “From just being a little girl who goes to the market every day, to being a mother… and look at me now.” Introducing her grandkids to Thai flavors When visiting Thailand, Pepper says she always has to have a bowl of boat noodles. Shutterstock When asked to single out the first thing she eats when she steps off the plane in Bangkok, there’s no hesitation. “Ahhh, me and Chrissy gotta go get boat noodles!” she says, referring to kuai tiao ruea — small bowls of beef or pork noodles with a hearty broth accompanied by herbs and veggies. The name is derived from the original vendors who once paddled through the canals and rivers in and around Bangkok, cooking steaming hot bowls of noodles right in their boats. Today, they are served in restaurants as well but you can still enjoy the classic, floating version. “Sometimes we get in the car and go straight from the airport, straight to Ayutthaya where (some of the best) boat noodles are,” says Pepper. Though Chrissy might be a huge fan of Thai food now, Pepper says that wasn’t always the case. In the intro of her book, she notes how her famous daughter always wanted American foods like grilled cheese and pizza when she was a kid. But as Chrissy grew older, she began to ask for all those Thai dishes she grew up cooking and eating with Pepper. Pepper’s grandchildren, on the other hand, already have Thai favorites of their own, which are included in the book. “They love my food! They always ask for it and I enjoy doing it, I am so happy. Luna advised me this morning, ‘Tell them I love your jok,'” says Pepper, sharing the advice her five-year-old granddaughter gave her about what to discuss during the interview with CNN. Pepper says her fried chicken is also a hit, and Miles, who is nearly three, particularly loves her ribs — with lots of garlic. These days, Pepper doesn’t have to travel hundreds of miles for ingredients. She says she has a garden filled with fresh produce, while other items are easy to find in Los Angeles, allowing her to cook all her Thai favorites at home. And as the Thai-American embarks on her latest journey as a cookbook author, she says Chrissy has been a huge source of support and comfort along the way, encouraging her to share her recipes with the world. “She’s just so proud of me,” says Pepper, breaking into her trademark smile. Recipe: Pepper’s Fried Chicken Larb Pepper’s Fried Chicken Larb. Jenny Huang/Clarkson Potter Serves 2-4 FOR THE DRESSING — 2 tablespoons fresh lime juice — 1 tablespoon fish sauce — 1 teaspoon light brown sugar — 1 tablespoon Toasted Rice Powder, store-bought or homemade — 1 teaspoon Roasted Chile Powder FOR THE LARB — 6 fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken — 1 medium shallot or ½ red onion, halved and thinly sliced (about ½ cup) — 4 scallions, thinly sliced (about ¼ cup) — ¼ cup packed cilantro leaves — ¼ cup torn mint leaves FOR SERVING — Cooked sticky rice or jasmine rice Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder, and chile powder until combined. Set aside. Make the larb: Preheat the oven to 400°F. Spread the chicken on a sheet pan and bake until heated through, 10 to 15 minutes. In a large bowl, combine the warm chicken, shallot, scallions, cilantro, and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty, and a little spicy (like me). Serve immediately with rice. Recipe reprinted from The Pepper Thai Cookbook, available online now and in bookstores around the world. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Book photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House. Source link Orbem News #Chrissy #cookbook #Family #Food #mom #Pepper #Spice #talks #Teigens #Thai

[victorl0]

I came, I saw, I ate Seafood. Come by Tian Tian Fisherman’s Pier Seafood Restaurant, the MICHELIN Plate awarded seafood restaurant offers signature live staples from fish, prawns and more. Indulge in some of their signature fresh seafood dishes while basking in the picturesque view of Boat Quay: 🦀 Fried Spicy Crab in Authentic Bi Fen Tang Style (S$88++) - Sri Lankan Crab fried to golden cuts and sprinkled generously with a fragrant mixture of minced garlic, minced ginger, chilli padi, green onions, dried salted radish, dried red chilli powder and more. 👍🏻😋 🍝 Flying Noodles with Chilli Crab (S$88++) - Crispy Hong Kong noodles blanketed with a thick, sweet and spicy Chilli Crab Sauce that has been made with Tian Tian’s top-secret recipe warms the palate up for thick, juicy and succulent Sri Lankan crab meat. 👍🏻😋 🍲 Braised Wild Patin Fish with Golden Soup in Claypot (S$68++) - Rich in collagen, the fresh fruity White Patin fish is extremely soft and fragrant, melting like butter in the mouth. Coupled with dried scallops, chicken and over ten different kinds of natural spices, the golden soup made with enoki mushrooms, shredded onions, beancurd and fresh shrimp balls. 👍🏻😋 🍽 Pan-fried Guo Ba with Glutinous Rice (S$38++) - Pan-fried with care, the crispy rice crust dish delivers crunch from its mix of pearl, glutinous and five grains rice made extra fragrant with Chinese sausage, diced mushroom and chicken. 👍🏻😋😋 [Promotion] Good news for seafood lovers! Enjoy 50% off its Steamlicious Steampot Set Menus (from S$29.80 per pax (U.P. from S$56++ per pax)) for a limited time only. All steampots are cooked with high temperature steam, which retains the nutrition, original texture and fresh flavours of the seafood. Savour the taste of live US oysters, fresh prawns, clams, fan scallops, handmade prawn balls, HK fish balls and more. Available for dine-in with a minimum of 2 persons and you can paired it with a dizzying array of sauce options. 📍Tian Tian Fisherman’s Pier Seafood Restaurant 42, 43, 44 Boat Quay Singapore 049831 🕦 Mondays to Sundays: 11.30am to 12am 📞 6536 2829 Thanks to @brandcellar & @tiantianfishermans for having me! 🙏🏻🙏🏻 (at Tian Tian Fisherman's Pier Seafood Restaurant) https://www.instagram.com/p/CNREgpahnRl/?igshid=o4cfusahjmpg

[aikuceeats]

Terra, August 2020

Tried out Terra for my birthday which is an Tokyo Italian Omakase concept. Chef Seita is originally from Tokyo but spent 4 years in Italy.

Ambience

The server came out with the below tray of fresh ingredients to show what may be served today and asked if there were any food allergies or dislikes. Looked like we were in for a good meal (with lots of fresh seafood? Read on to find out more..)

Porcini butter with Focaccia

I liked the concentration of the porcini mushrooms in the butter and it was light

1st course

Shizuka sweet corn soup (1 month)

Cold dish that was sweet and the portion was just right.

2nd course

Oven baked scallop au gratin,

Maitake Mushroom, Water chestnut, garlic butter, parmesan cheese

Served in a mini Le Creuset pot. Loved the size of the scallop and it was cooked perfectly.

Pasta Course

Hokkaido Bafu uni (+10SGD), Botaga homemade fish roe, Yuzu

Spaghetti was al dente and uni flavor was there, however the pasta felt rather thick and I felt the Tagliolini would have helped the uni flavor stand out better and not feel so filling and would have been more refreshing (Suggestion!)

Chef's Recommendation

Homemade tagliolini with Wagyu beef rag (not pictured) as we wanted to try something different

There were some minced beef pieces and small meat pieces. To be honest, I felt like I was eating Beef Bak Chor Mee and felt a bit tired by the time I finished portion. Abby explained that tagliolini is quite a rich pasta - it's made in house with just egg yolks (20 over?) and flour (no water)

Verdict: forgettable for the most part. The noodle was similar to having mee kia

4th Course

Iberico pork, Maitake mushroom, Asparagus

The mushroom and asparagus was salted and cooked well. At this point, I was too full to appreciate this dish properly. The sauce was flavorful but I had to give a slice to my dad. Even my usual iberico pork loving dad was asking where was the fish or seafood.

Coffee Tiramisu made with Okinawa Black Sugar, Castella cake instead of butterfinger with a dash of rum

The portion was about right and the birthday dish had an extra strawberry or two. Dessert was presented with a musical box wound up to the tune of Happy birthday. I appreciated that they took a photo my party and instantly printed it out as a souvenir.

There were little statues in the restaurant. I recall a pair of frog outside and I spotted the White Rabbit near the toilet. I liked how they were considerate to put female amenities in a novel-like book in the ladies (attention to detail)

Overall feel and thoughts

I had looked forward to the experience. For lunch, I'd say Terra has great value (cheapest option is 58++ for 4 courses).

I felt that it was off to a great meal up till the Pasta and Main. I'm willing to try again but be more specific in what I'm looking for- perhaps a less rich and heavy meal and more seafood based (got tricked with the platter at the beginning). I guess I had hoped for more Japanese influence though I did appreciate the ingredients that were from Japan.

Wagyu Beef Rag followed by Iberico Pork was also too meat heavy. I felt that fish would have been a better alternative for the 4th course.

To me, I appreciate the food and story journey which I felt was lacking. Didn't manage to catch Chef Seita at work but I noted the kitchen is a small space. Despite Covid19 measures, it was nice to see that almost all the tables were occupied on a weekday.

Server's knowledge and service differed. I had difficulty understanding 1 particular server and she insisted there was no yuzu in the uni pasta when we clearly tasted it. I then clarified with another server (Abby) who then confirmed there was-- she was more certain of the spread and was able to share more of the story behind the dishes.

#aikuceeats #omakase #italianomakase #michelinstar #singapore

Written on August 27th 2020

[chuck-clenney]

I went to have dinner in Naze at Sobakurou そばくろう and had some very tasty Ebi-Tensoba with handmade soba noodles. The shop's owner does woodworking as a hobby and made this unreal BTTF Delorean model. He also made some killer Nasu Miso Soboro (Eggplant with miso and seasoned minced meat) as well as Amami octopus in black sugar Kibisu vinegar as well as nice and fluffy Dashimaki-Tamago Eggs. Also, my friend hooked me up with these amazing scallop-flavored Okaki rice crackers as well as these unique 民田なす miniature Eggplants, which are native to her hometown in Yamagata Prefecture. I took them and am picking them in Amami Kibisu black sugar vinegar with black peppercorns and my garden-grown garlic and bay leaves. どうになるかなぁ？🤔 #天ぷら #そばくろう #そば #奄美大島グルメ #奄美 #奄美大島 #名瀬 #なす #漬物 #ピクルス #民田 #きび酢 #食べ物 #手作り #山形 #おしょうしな #amami #pickles #eggplant #blacksugar #vinegar #naze #soba #tempura #japanesefood #local #cuisine #delicious (at 奄美大島) https://www.instagram.com/p/CED40mbFGn1/?igshid=1tzqf0tkghckp

[lucyynguyen-blog1]

Located in the west coast of Tonkin Gulf, in the Northeastern Vietnam. Ha Long Bay, Quang Ninh is a famous place with thousands of magnificent islands. Therefore, this miraculous achievement of Creator was recognized many times by UNESCO. Moreover, Ha Long Bay also has advantage of delicious cuisine, which attracts thousands tourists from all around the World. In this article, let’s explore TOP Ha Long Bay specialties to see what will make you addict from the first time trying.

1. Grilled Chopped Squid (Chả mực) – First thing must buy of Ha Long Bay specialties.

Topping the list of specialties in Ha Long Quang Ninh. Attracting special attention of visitors is a dish that has been included in the top 50 famous Vietnamese specialties. It also became one of the 10 most established dishes of Asia in 2013. It is Grilled Chopped Squid.

It’s really delicious, isn’t it? You can try this in Halong bay cruise 2 days 1 night!

Considered as a cultural beauty proud of the people here, Grilled Chopped Squid can be found at any restaurant in the city. It has aroma, color and characteristic flavor not mixed with anywhere. They serve this dish with stuffed pancake or used directly. However, the best is eating with white sticky rice. The aroma of new sticky rice blends with chewy and crispy squid creates an unique and extremely attractive flavor. This has left a deep impression on the guests. If you have enjoyed Grilled Chopped Squid, it will be hard to forget.

2. Sa Sung (Peanut worm).

Sa Sung is also known as land ginseng or sea worms. It is one of the rare seafood as the main raw material for processing into many attractive dishes such as deep fried for sweet and sour taste. Sa Sung extremely delicious and nutritious again. People often use them to make food or medicine. In particular, Sa Sung is the best for stir garlic, cook porridge … to create a special dish, bringing the natural sweet flavor from the sea.

3. Horseshoe crab.

Ha Long Bay specialties that GoAsiaDayTrip would like to suggest you should try is from sea. As a species of crab family, it is into a variety of dishes such as steamed crab, stir-fried crab vermicelli, salad, … Specifically, you could not find anywhere else like the aromatic, delicious and chewy taste like this in Ha Long coastal city. Therefore, I have to try Ha Long seafood, especially ordering it to feel all the special flavor of this coastal dish. Enjoying salty scent of the sea breeze, enjoying the fresh and delicious seafood. Nothing else is right.

4. Corrugate lucine – Special thing of Ha Long bay specialties.

At first glance, you can think this dish has no interesting but this is a very popular specialty of Ha Long Bay. Having the same shape as scallop, but the sweet and fatty meat is more nutritious. They use them for processing into many different delicious dishes such as steaming, grilling, stir-frying or porridge, … Especially, the Corrugate lucine wine is a favorite beverage of every man. With a spicy and aromatic flavor, it has its own scent of the sea. But when you enjoy it, everyone must admire your taste.

5. Nodding cake (Bánh gật gù).

It is no coincidence that the nodding cake has been included in the list of specialties of Ha Long Bay. In detail, coated on autoclave and rolled up like rolls cake, nodding cake has a flavor like noodle but are softer, tougher. To feel the soft taste of the cake, the rich aroma of meat, you should enjoy the nodding cake with sweet and sour sauce with a bit of minced meat, chicken fat, chili and a little onion. You can not say your trip to Ha Long Bay is complete without trying this cake.

6. Nem chua, Nem chao.

Although it is just a rustic dish, simple but Nem chua, Nem chao of Quang Yen town are always loved by domestic and foreign tourists because of the special flavor that the dish brings. Including sliced pig skin, mixed with crushed roasted peanuts, powdered grilled rice and fig leaves topped with fish sauce. They bring a strange and delicious culinary experience that is extremely attractive

In conclusion, that’s all what we want to introduce you about Ha Long Bay specialties. Hope you will have chance to try all of them to have the most fulfill journey!

[seadogsway]

Sea Dog’s Sway Menu

Self Serve All-You-Can-Eat

Introducing a Self Serve All-You-Can-Eat bar. Free with any meal or drink order!

Hot water, barley tea, green tea, noodles, rice balls, sushi, sashimi, grilled Catch-of-the-Day, various pickled vegetables, miso soup, and rice crackers

Appetizers

Shrimp & Veggie Tempura (Fresh caught shrimp and seasonal harvested vegetables deep fried in special seasoned Sway tempura batter, with homestyle dipping sauce. Sweet and tangy!)

 Gyoza (Special minced boar recipe mix, vegetable only mix available! Serviced with a spicy tangy house sauce)

Tuna Poke (Cubed ahi tuna/yellowfin tuna marinated in soy sauce, sesame oil, sea salt, & seaweed. Also, available in tofu.)

Sake Steamed Clams (Fresh caught clams steamed in high quality rice wine. Topped with fresh green onion and served with a grilled chili.)

Miso Glazed Eggplant (Grilled eggplant glazed with housemade miso sauce.)

Doman Style Fried Soft Shell Crab Soft shell Doman crab, deep fried in seasoned house batter, served with house cut popoto slims, side garden salad and slices of lemon. Domany red chili mayo sauce on the side for extra kick!

Renkon Chips & Creamed Cheese in Aged Sweet Soy Sauce (Lotus root deep fried to a golden crisp with a side of creamed cheese and glazed in a aged sweet soysauce, covered in toasted sesame seeds and served with crackers.)

Of the Land

Roasted Bone Marrow with Salad Greens & Bread (Three Eorzean Buffalo bone marrow, seasoned and slow roasted. Served with wild greens and toasted bread.)

Doman Style Peppered Steak Skewers  (Peppered cubed steak, marinated in a sweat house sauce, grilled over an open flame with red onion and green bell pepper. 6 pieces.)

Whiskey Marmalade and Mustard Glazed Ham  (Ishgardian Whiskey marmalade with Gridanian mustard glaze on a slow roasted Hingashi boar meat.)

Orange Roasted Whole Chicken (Roasted chicken in a orange marmalade glaze. Served whole or butchered to request!)

Doman Oxtail Soup The ultimate comforting dish features beef that falls off the bone, rich tomato broth, and tender cabbage & potato.

Of the Sea

Thavnairian Style Shrimp Skewers (Fresh fresh shrimp in a special Thavnairian sauce, grilled tender and skewered with sauce on the side. 6 pieces.)

Drunken Mussels with Grilled Bread  (Freshly caught mussels in housemade broth with Eorzean dark ale, served with bread grilled over an open flame.)

Doman Style Glazed Scallops (Freshly caught scallops, glazed in housemade miso sauce, served with  miso mashed potatoes and some garlicky sauteed greens.)

Lominsan Seafood Paella (Recipe from Eorzea, Limsa Lominsa style paella. Crayfish, lobster, clams,shrimp and scallop served over a bed of saffron rice with a seafood broth.)

Lobster Risotto Creamy seafood risotto served with half a lobster tail with lemon butter.

Of the Soil

Stuffed Garlic-roasted Acorn Squash ( Garlic-roasted acorn squash stuffed with quinoa and orange balsamic pan-glazed tempeh, topped with cranberries and fresh basil.)

Portobello Mushroom Burger Made entirely of vegetables, mushroom caps for buns and zucchini fritters for the patty with secret house sauce and traditional fixings.

Garden Lasagna ( Layers of Seasoned Zucchini instead of Pasta, Basil Pesto, Sun-dried Tomato Marinara, Macadamia Nut “Ricotta,” Spinach and Sliced Tomatoes. With a side of wild greens.)

Gardener’s Burger ( An all veggie patty (no fillers like bread crumbs), Onion Bread, our Date Mustard & Cashew Mayo on Kamuela Tomato, & Kula Butter Lettuce, with Jicama Fries and Sun-Dried Tomato, Raisin Ketchup.)

Roasted Carrots with Farro & Chickpeas (Roasted carrot recipe features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.)

From The Counter

Boiled Peanuts

Frizzled Fried Onions

Lominsan Fisherman’s Poké

Doman Spring Rolls with Boar

Juices

Rolanberry

Doman Plum

Tangerine

Lemon & Lime

Specialty Cocktails

Blue Lominsa

Ocean Breeze

Dark And Stormy

Steamy Drunken Pirate

Ales/Stouts/Cider

Double Chocolate Stout

Honey Ale & Porter

Lemon Beer Shandy

Apple Cider

Eorzean Booze Tour

Wildwood Red

Wolves’ Den Port

Ul‘Dahn Chimera

Doman Kiss of Death(Warning: Contains Scorpion/Snake)

The Succor

Various, Coffees from the Three City States

Herbal tonics and Teas

The Vices

Favored Moonshine

Jungle Juice

Golden Coin

[foodgemsg]

The noodles are tossed in chilli sauce and a savoury Signature sauce. It is accompanied with lots of minced and sliced meat, fish balls, diced abalones, scallop and an onsen egg. Good to start off the weekend! 🎉 . Where to dine? Lam’s Abalone Noodles Parkway Parade Food Republic (Parkway Parade) https://www.instagram.com/p/BvnsH0VAVun/?utm_source=ig_tumblr_share&igshid=1po8mop8bi2oj